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  • The Australian Women’s Weekly Food

    WARM welcome

    Apr 27, 2020 4 minutes

    SIMPLE HONEY-ROASTED CHICKEN & VEGETABLES

    PREP + COOK TIME 1 HOUR 50 MINUTES SERVES 4

    1.8kg whole chicken
    4 sprigs fresh rosemary
    1 lemon, quartered
    1 medium (150g) onion, quartered
    60g butter, softened
    400g pumpkin, cut into 2cm chunks
    250g cherry tomatoes
    4 (160g) pickling onions, peeled, halved
    2 medium (250g) parsnips, peeled, cut into 2cm chunks
    500g potatoes, peeled, cut into 2cm chunks
    ¼ cup (90g) honey

    1 Preheat oven to 200°C/180°C fan. Line a small baking dish with baking paper.

    Rinse chicken and pat dry with paper towel. Place three rosemary sprigs into prepared dish. Generously rub chicken skin with salt and sit it on top of the rosemary, breast-side up. Place lemon, onion and remaining rosemary sprig into chicken cavity, then rub softened butter

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